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NICARAGUA

BUENOS AIRES MARACATURRA

Medium Roast | Filter + espresso

Introduction

For extraction, this bean makes a fantastic pour-over with a unique cascara tea acidity, and dr pepper soda flavour.

Makes excellent espresso. Could also be used in literally any brew method and will be delicious.

This brew guide will focus on the pour-over extraction method.

Preparation

Pre-wet filter with warm water and let drain into mug to warm the cup.
 
Grind 16g of Nicaragua Buenos Aires beans at your typical filter grind setting.
 

Pour the water out of your mug. Make a well of ground coffee in your filter with a chop stick or other pointy kitchen object to ensure even extraction.

Pour

Bloom – 50g water to 45s

First pour – upto 180g water, swirl a couple times on the way down

Second pour – upto 240g water finishing around 2:30/3min

Enjoy

It’s time to enjoy your pour-over coffee 🙂

Add a dash of milk or enjoy as is.

TRY NOW >

- MMXXI -

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